Prep Time: 35 minutes
Total Time: 1 Hour 45 Minutes
Makes: 8 fold overs
½ cup chopped walnuts or pecans
¼ cup packed brown sugar
2 Tablespoons butter or margarine
2 medium apples, peeled, finely chopped
1 Tablespoon all-purpose flour
¼ teaspoon ground cinnamon
1 box (15 oz.) Pillsbury refrigerated pie crusts, softened as directed on box
2/3 cup powdered sugar
1/8 teaspoon ground cinnamon
2 to 3 teaspoons apple cider or apple juice
1. Heat oven to 375 degrees F. In small bowl, mix walnuts, brown sugar and butter with pastry blender or fork until crumbly. In medium bowl, stir together apples, flour and ¼ teaspoon cinnamon; set aside.
2. Unroll crusts on work surface. Cut each crust into quarters. Place about ¼ cup apple mixture on one half of each pie crust wedge. Sprinkle with walnut mixture. Fold untopped half over filled half (foldovers will be full). Press edges with fork to seal. Prick top with fork. Place on ungreased large cookie sheet.
3. Bake 22 to 28 minutes or until golden brown. Cool 10 minutes. Meanwhile, in small bowl, stir together glaze ingredients until smooth. Drizzle over foldovers. Cool completely, about 30 minutes.
Recipe by Pillsbury